From Batter to Brunch: Your Guide to Perfect Tangy Yeast Pancakes

Start with Active Dry Yeast Choose fresh active dry yeast or instant yeast to get a strong rise. Always check the expiration date.

Proof the Yeast Dissolve yeast in warm (not hot!) water or milk with a little sugar. Wait for it to foam—this proves it’s alive.

Add Buttermilk for Tang Buttermilk gives the pancakes their signature tang and tender crumb. You can substitute with yogurt or kefir if needed.

Use a Long Fermentation Let the batter ferment for at least 4–8 hours (or overnight in the fridge) for deeper flavor and lighter texture.

Mix Gently After Fermentation After rising, don’t overmix the batter. Fold it gently to keep the bubbles and avoid deflating it.

Warm Your Griddle Properly Preheat your griddle or pan on medium heat to ensure even cooking and golden edges.

Scoop Even Portions Use a ladle or measuring cup for evenly sized pancakes. This helps them cook uniformly.

Wait for Bubbles Flip only when bubbles form and edges start to set. This keeps them fluffy and golden.

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